Stability of Haskap Berry (Lonicera caerulea L.) Anthocyanins at Different Storage and Processing Conditions
Description: Haskap berries (Lonicera caerulea L.) have recently attracted attention for their high levels of anthocyanins with potential health benefits. Upon harvest, these berries are stored frozen for later consumption or processing into various products mainly juice and dried berries. Anthocyanins readily degrade during storage and processing. The effect of freezing, frozen storage (–18ºC for 6 months), thawing (room temperature; refrigerator; microwave oven), juice extraction, and drying conditions (60, 100, and 140ºC for 48 h) on the anthocyanin profile of haskap berry was investigated using HPLC. Total anthocyanin content (TAC) of the fresh fruit was 7.26 ± 0.24 mg/g FW. Five anthocyanins were identified including cyanidin 3,5-di-glucoside (4.27 % of the TAC), cyanidin-3-glucoside (89.39 %), cyanidin-3-rutinoside (2.07 %), pelargonidin-3-glucoside (0.83 %), and peonidin-3-O-glucoside (3.44 %). Freezing did not significantly affect anthocyanins, while frozen storage for six months resulted in significant reductions (13.33–25.81 %). Cyanidin 3,5-diglucoside was the most degradable followed by cyanidin-3-glucoside, while cyanidin-3-rutinoside was the most stable. Comparing different thawing methods, microwave thawing significantly improved the retention of individual anthocyanins. Juice extraction significantly reduced TAC with pelargonidin-3-glucoside not being detected in the juice, syrup, or pressed berries. Cyanidin 3,5-di-glucoside was detected only in traces in the pressed berries. Drying significantly degraded all anthocyanins where pelargonidin-3-glucoside and cyanidin 3,5-di-glucoside were the most affected. Anthocyanins were completely degraded after 32 h of drying at 100ºC and after 5 h at 140ºC. Drying at 60ºC, however, resulted in higher retention of all anthocyanins in the dried product.
Keywords: berry; anthocyanins; frozen storage; drying; juice
Conference name: CSBE/SCGAB 2016 Annual Conference, Halifax, 3-6 July 2016.
Session name: Session 2B: Bio-processing and Food Engineering II
Citation: . 2016. Stability of Haskap Berry (Lonicera caerulea L.) Anthocyanins at Different Storage and Processing Conditions. CSBE/SCGAB 2016 Annual Conference, Halifax, 3-6 July 2016.
Publisher: Canadian Society for Bioengineering
Language 1: en
Rights: Canadian Society for Bioengineering